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Cook I

Fa Ewrl Saasfaprod1 Fa Ocs Oraclecloud Com CX 1001 · Carlton, MN, United States; Black Bear Casino, Carlton, MN, US · On Site · Active · $15–$17 / hour · Oracle Recruiting Cloud / Fusion HCM

Job facts

FieldValue
CompanyFa Ewrl Saasfaprod1 Fa Ocs Oraclecloud Com CX 1001
TitleCook I
Normalized title-
Department / team-
LocationCarlton, MN, United States
Work modelOn Site
Employment typeFull Time
Salary$15–$17 / hour
Statusactive
ATS providerOracle Recruiting Cloud / Fusion HCM
Posted / first seen2026-05-27 / 2026-05-31
Changed / last seen2026-06-03 / 2026-06-06

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Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyFa Ewrl Saasfaprod1 Fa Ocs Oraclecloud Com CX 1001
Source76806010-b564-478f-b21d-dc33ffeb1fe5
ATS providerOracle Recruiting Cloud / Fusion HCM

Description

Description Division/Department: Black Bear Casino Resort - Food and Beverage Location: Black Bear Casino Resort - Onsite Reports To: Sous Chef/ Cook III Probationary Period: 90 days - Full time; 120 days - Part time, 6 months; 1 year FLSA Status: Non-Exempt (hourly) Classification: Class C Gaming Licensure Driver's License: Level 0 - No Driver's License Required Rate of Pay: $15.29-$17.20 Responsibilities Keeps the buffet clean and free of food debris. Helps replenish the food on the buffet. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Helps put away food stuff in coolers, freezer and dry goods storeroom. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food in hotel pans for service in the buffet. Washes, peels, cuts and shreds vegetables and fruits. Will be coached on the quality standards set forth by the casino. Observes guests and responds to any additional requests. Monitors hot and cold food temperatures through the shift. Carries out tasks assigned by the Sous chefs in a timely manner. Helps keep the working station and the kitchen clean. Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management. Must attend all mandatory department trainings. Must attend all required Title 31 and/or SAR trainings. Ensures confidentiality of financial records and all records for employees, band members and/or clients. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary. Qualifications No Driver’s License Required. Has previous training or experience as a cook is preferred. Must be able to work under pressure. Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification. Knowledge of cleanliness and sanitation standards for food serving is required. Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required. Strong customer service skills are required. Ability to follow directions received by supervisors. Operations consist of shift work; seven days a week and on holidays. Ability to communicate effectively orally and in writing is required. Ability to work independently and establish priorities is required. Attention to detail and accuracy is required. Ability to establish professional and harmonious working relationships on all projects and with all parties involved. Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation's Personnel Policies. Subject to pre-employment and annual background checks. PHYSICAL REQUIREMENT: Subject to inside environmental conditions, including work in a smoking environment. All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom. Ability to lift and carry up to pounds is required. Prolonged walking and standing are required. Company T he Fond du Lac Band of Lake Superior Chippewa, Nagaajiwanaang ( Where the water stops ), is one of the six Bands of the Minnesota Chippewa Tribe and a proud sovereign Ojibwe nation. We strive to be a diverse , supportive , and inclusive workforce that employs Fond du Lac Band members, native peoples , and those from our surrounding communities . As one of Carlton County's largest employers, the Fond du Lac Band is dedicated to elevating the community through a broad spectrum of programs and enterprises including our gaming facilities, tribal government, health services, and education that promot es our language, culture, and the preservation of our natural resources . The Fond du Lac Band is a n employer that cultivate s the growth of our employees and our programs ; a place where you can develop your skills and gain experience that will positively impact the lives of those who call the Fond du Lac Band home. Our hiring practices follow tribal employment rights outlined in Fond du Lac O rdinance #12/94 (TERO). Join the Fond du Lac Band of Lake Superior Chippewa in our mission to preserve and promote our community while contributing to its vibrant future.

Full job record

Job ID77d57b828dec5e7c43ba8c25a3f4f3a5189e26e4
Org IDcf106281-468d-479c-b9ad-f41bc4df0f0a
Source ID76806010-b564-478f-b21d-dc33ffeb1fe5
Board ID76806010-b564-478f-b21d-dc33ffeb1fe5
Provideroracle_hcm
Provider Job Key1635
TitleCook I
Normalized Title—
Statusactive
Activeyes
Location TextCarlton, MN, United States; Black Bear Casino, Carlton, MN, US
Department—
Team—
Employment Typefull_time
Workplace Typeon_site
Remote Policy—
CountryUnited States
RegionMN
CityCarlton
Salary RawDescription Division/Department: Black Bear Casino Resort - Food and Beverage Location: Black Bear Casino Resort - Onsite Reports To: Sous Chef/ Cook III Probationary Period: 90 days - Full time; 120 days - Part time, 6 months; 1 year FLSA Status: Non-Exempt (hourly) Classification: Class C Gaming Licensure Driver's License: Level 0 - No Driver's License Required Rate of Pay: $15.29-$17.20 Responsibilities Keeps the buffet clean and free of food debris. Helps replenish the food on the buffet. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Helps put away food stuff in coolers, freezer and dry goods storeroom. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Carves meats, portions food in hotel pans for service in the buffet. Washes, peels, cuts and shreds vegetables and fruits. Will be coached on the quality standards set forth by the casino. Observes guests and responds to any additional requests. Monitors hot and cold food temperatures through the shift. Carries out tasks assigned by the Sous chefs in a timely manner. Helps keep the working station and the kitchen clean. Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management. Must attend all mandatory department trainings. Must attend all required Title 31 and/or SAR trainings. Ensures confidentiality of financial records and all records for employees, band members and/or clients. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary. Qualifications No Driver’s License Required. Has previous training or experience as a cook is preferred. Must be able to work under pressure. Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification. Knowledge of cleanliness and sanitation standards for food serving is required. Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required. Strong customer service skills are required. Ability to follow directions received by supervisors. Operations consist of shift work; seven days a week and on holidays. Ability to communicate effectively orally and in writing is required. Ability to work independently and establish priorities is required. Attention to detail and accuracy is required. Ability to establish professional and harmonious working relationships on all projects and with all parties involved. Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation's Personnel Policies. Subject to pre-employment and annual background checks. PHYSICAL REQUIREMENT: Subject to inside environmental conditions, including work in a smoking environment. All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom. Ability to lift and carry up to pounds is required. Prolonged walking and standing are required. Company T he Fond du Lac Band of Lake Superior Chippewa, Nagaajiwanaang ( Where the water stops ), is one of the six Bands of the Minnesota Chippewa Tribe and a proud sovereign Ojibwe nation. We strive to be a diverse , supportive , and inclusive workforce that employs Fond du Lac Band members, native peoples , and those from our surrounding communities . As one of Carlton County's largest employers, the Fond du Lac Band is dedicated to elevating the community through a broad spectrum of programs and enterprises including our gaming facilities, tribal government, health services, and education that promot es our language, culture, and the preservation of our natural resources . The Fond du Lac Band is a n employer that cultivate s the growth of our employees and our programs ; a place where you can develop your skills and gain experience that will positively impact the lives of those who call the Fond du Lac Band home. Our hiring practices follow tribal employment rights outlined in Fond du Lac O rdinance #12/94 (TERO). Join the Fond du Lac Band of Lake Superior Chippewa in our mission to preserve and promote our community while contributing to its vibrant future.
Salary Min15.29
Salary Max17.2
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/1635
Apply URLhttps://fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/1635
First Seen At2026-05-31 18:01:38Z
Last Seen At2026-06-06 11:28:16Z
Last Checked At2026-06-06 11:28:16Z
Last Changed At2026-06-03 11:22:15Z
Inactive At—
Source Posted At2026-05-27 18:31:20Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com|CX_1001/date=2026-06-06/2026-06-06T11-28-12-974Z-dc74fcaa4bdfd7bc60fb4be72a2baac22821065ddaa929be018978bafd33c892.json
Event Fields
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Parsed Structured
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Extensions
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Native Structured
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padding: 0px\">es</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">our language, culture, and </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">the </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">preservation of </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">our natural resources</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">.</span></span><span class=\"EOP SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;</span></p>\n</div>\n<div style=\"margin: 0px; padding: 0px\">\n <p class=\"Paragraph SCXW255888782 BCX8\" style=\"margin: 16px 0px 8px; padding: 0px\"><span class=\"TextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">The Fond du Lac Band is a</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">n employer </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">that </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">cultivate</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">s</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">the </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">growth</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> of our employees</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> and </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">our </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">programs</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">; a place</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> where you can </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">develop your skills and gain experience that will positively </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">impact</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> the lives of</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> those who call the Fond du Lac Band home.&nbsp;&nbsp;</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">Our hiring practices follow tribal employment rights outlined in Fond du Lac </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">O</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">rdinance #12/94 (TERO).</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;&nbsp;</span></span><span class=\"EOP SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;</span></p>\n</div>\n<div style=\"margin: 0px; padding: 0px\">\n <p class=\"Paragraph SCXW255888782 BCX8\" style=\"margin: 16px 0px 8px; padding: 0px\"><span class=\"TextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">Join </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">the Fond du Lac Band of Lake Superior Chippewa</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> in our mission to preserve and promote our </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">community</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> while contributing to </span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">its</span><span class=\"NormalTextRun SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\"> vibrant future.</span></span><span class=\"EOP SCXW255888782 BCX8\" style=\"margin: 0px; padding: 0px\">&nbsp;</span></p>\n</div>",
    "ExternalPostedStartDate": "2026-05-27T18:31:20+00:00",
    "ExternalQualificationsStr": "<ul>\n <li>No Driver’s License Required.</li>\n <li>Has previous training or experience as a cook is preferred.&nbsp;</li>\n <li>Must be able to work under pressure.</li>\n <li>Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification.</li>\n <li>Knowledge of cleanliness and sanitation standards for food serving is required.</li>\n <li>Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.</li>\n <li>\n  <ul>\n   <li>Strong customer service skills are required.</li>\n   <li>Ability to follow directions received by supervisors.</li>\n   <li>Operations consist of shift work; seven days a week and on holidays.</li>\n   <li>Ability to communicate effectively orally and in writing is required.</li>\n   <li>Ability to work independently and establish priorities is required.</li>\n   <li>Attention to detail and accuracy is required.</li>\n   <li>Ability to establish professional and harmonious working relationships on all projects and with all parties involved.</li>\n   <li>Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation's Personnel Policies.</li>\n   <li>Subject to pre-employment and annual background checks.</li>\n  </ul></li>\n</ul>PHYSICAL REQUIREMENT: \n<br>\n<ul>\n <li>Subject to inside environmental conditions, including work in a smoking environment.</li>\n <li>All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom.</li>\n <li>Ability to lift and carry up to pounds is required.</li>\n <li>Prolonged walking and standing are required.<br></li>\n</ul>",
    "InternalQualificationsStr": "<ul>\n <li>No Driver’s License Required.</li>\n <li>Has previous training or experience as a cook is preferred.&nbsp;</li>\n <li>Must be able to work under pressure.</li>\n <li>Food handler's certification is required; if not certified at the time of hire; employee must become certified within 3 months of hire, employment is contingent upon certification.</li>\n <li>Knowledge of cleanliness and sanitation standards for food serving is required.</li>\n <li>Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.</li>\n <li>\n  <ul>\n   <li>Strong customer service skills are required.</li>\n   <li>Ability to follow directions received by supervisors.</li>\n   <li>Operations consist of shift work; seven days a week and on holidays.</li>\n   <li>Ability to communicate effectively orally and in writing is required.</li>\n   <li>Ability to work independently and establish priorities is required.</li>\n   <li>Attention to detail and accuracy is required.</li>\n   <li>Ability to establish professional and harmonious working relationships on all projects and with all parties involved.</li>\n   <li>Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation's Personnel Policies.</li>\n   <li>Subject to pre-employment and annual background checks.</li>\n  </ul></li>\n</ul>PHYSICAL REQUIREMENT: \n<br>\n<ul>\n <li>Subject to inside environmental conditions, including work in a smoking environment.</li>\n <li>All employees shall thoroughly wash hands and arms with soap and water before starting work and wash hands during work hours as often as may be required to remove soil and contamination as well as after visiting the washroom.</li>\n <li>Ability to lift and carry up to pounds is required.</li>\n <li>Prolonged walking and standing are required.<br></li>\n</ul>",
    "OrganizationDescriptionStr": "",
    "primaryLocationCoordinates": [
      {
        "Latitude": "",
        "Longitude": "",
        "CountryCode": "US",
        "GeographyId": 100000008226263,
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    "ExternalResponsibilitiesStr": "<ul>\n <li>Keeps the buffet clean and free of food debris.</li>\n <li>Helps replenish the food on the buffet.</li>\n <li>Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles.</li>\n <li>Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.</li>\n <li>Helps put away food stuff in coolers, freezer and dry goods storeroom.</li>\n <li>Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.</li>\n <li>Carves meats, portions food in hotel pans for service in the buffet.</li>\n <li>Washes, peels, cuts and shreds vegetables and fruits.</li>\n <li>Will be coached on the quality standards set forth by the casino.</li>\n <li>Observes guests and responds to any additional requests.</li>\n <li>Monitors hot and cold food temperatures through the shift.</li>\n <li>Carries out tasks assigned by the Sous chefs in a timely manner.</li>\n <li>Helps keep the working station and the kitchen clean.</li>\n <li>Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management.</li>\n <li>Must attend all mandatory department trainings.</li>\n <li>Must attend all required Title 31 and/or SAR trainings.</li>\n <li>Ensures confidentiality of financial records and all records for employees, band members and/or clients.</li>\n <li>Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.</li>\n <li>Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.</li>\n <li>Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.</li>\n <li>Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.</li>\n <li>Maintains a clean and organized work area.</li>\n <li>Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.</li>\n</ul>",
    "InternalResponsibilitiesStr": "<ul>\n <li>Keeps the buffet clean and free of food debris.</li>\n <li>Helps replenish the food on the buffet.</li>\n <li>Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles.</li>\n <li>Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.</li>\n <li>Helps put away food stuff in coolers, freezer and dry goods storeroom.</li>\n <li>Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.</li>\n <li>Carves meats, portions food in hotel pans for service in the buffet.</li>\n <li>Washes, peels, cuts and shreds vegetables and fruits.</li>\n <li>Will be coached on the quality standards set forth by the casino.</li>\n <li>Observes guests and responds to any additional requests.</li>\n <li>Monitors hot and cold food temperatures through the shift.</li>\n <li>Carries out tasks assigned by the Sous chefs in a timely manner.</li>\n <li>Helps keep the working station and the kitchen clean.</li>\n <li>Department uniform is required and provided to the employee, which must be worn during scheduled work hours unless prior arrangements have been made with management.</li>\n <li>Must attend all mandatory department trainings.</li>\n <li>Must attend all required Title 31 and/or SAR trainings.</li>\n <li>Ensures confidentiality of financial records and all records for employees, band members and/or clients.</li>\n <li>Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.</li>\n <li>Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.</li>\n <li>Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.</li>\n <li>Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.</li>\n <li>Maintains a clean and organized work area.</li>\n <li>Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.</li>\n</ul>",
    "InternationalTravelRequired": null
  },
  "list_job": {
    "Id": "1635",
    "Title": "Cook I",
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    "Language": "US",
    "WorkDays": null,
    "JobFamily": null,
    "Relevancy": null,
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    "Department": null,
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    "PostedDate": "2026-05-27",
    "StudyLevel": null,
    "WorkerType": null,
    "GeographyId": 100000008226263,
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    "ContractType": null,
    "ManagerLevel": null,
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    "TrendingFlag": false,
    "workLocation": [
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        "Country": null,
        "Region1": null,
        "Region2": null,
        "Region3": null,
        "Building": null,
        "Latitude": null,
        "Longitude": null,
        "LocationId": 300000006061179,
        "PostalCode": null,
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        "AddressLine1": null,
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    "LegalEmployer": null,
    "MediaThumbURL": null,
    "WorkplaceType": "",
    "BusinessUnitId": 300000006334386,
    "OrganizationId": 1,
    "PostingEndDate": null,
    "LegalEmployerId": 300000006340105,
    "PrimaryLocation": "Carlton, MN, United States",
    "WorkDurationYears": null,
    "WorkplaceTypeCode": null,
    "BeFirstToApplyFlag": true,
    "WorkDurationMonths": null,
    "otherWorkLocations": [],
    "secondaryLocations": [],
    "ShortDescriptionStr": "Assist Cooks II and III engaged in preparing foods for the buffet and special events by performing the following: wash. peel, cut and seed vegetables and fruits; clean, cut and grind meats, poultry, and seafood; stir and strain soups and sauces. Carry pans, kettles, and trays of food to and from workstations, stove. and refrigerator. Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Clean work areas, equipment and utensils, segregate and remove garbage and steam-clean or hose garbage containers. May be designated according to worker assisted as Cook Helper, Broiler or Fry; Cook Helper, Dessert; Cook Helper, Vegetable; Pantry Goods Maker Helper.",
    "requisitionFlexFields": [],
    "DomesticTravelRequired": null,
    "PrimaryLocationCountry": "US",
    "ExternalQualificationsStr": null,
    "ExternalResponsibilitiesStr": null,
    "InternationalTravelRequired": null
  },
  "detail_meta": {
    "url": "https://fa-ewrl-saasfaprod1.fa.ocs.oraclecloud.com/hcmRestApi/resources/latest/recruitingCEJobRequisitionDetails?expand=all&onlyData=true&finder=ById;Id=%221635%22,siteNumber=CX_1001",
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}
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